Garlic Parmesan Mashed Cauliflower | Keto, Low-Carb

This recipe for creamy, delicious Garlic Parmesan Mashed Cauliflower is a surefire hit. It’s a tasty low-carb option for your weeknight dinner or holiday spread. It comes together quickly and easily, so try it out today!

This post may contain affiliate links. We may receive a commission if you click a link and purchase something that we have recommended.

Need more ideas for your holiday spread? Check these out:

• Leftover Turkey Salad with Dried Cranberries
• Easy Garlic Herb Thanksgiving Turkey
• Antipasto Charcuterie Holiday Wreath
• Southern Style Collard Greens with Ham Hocks

Peace, family

If you love mashed potatoes, but want a lower carb option then you absolutely have to try this Garlic Parmesan Mashed Cauliflower! It’s so easy and so good. The process is quicker than traditional mashed potatoes; it comes together in a flash. 

Of course, mashed cauliflower won’t taste exactly like potatoes – I wouldn’t tell that lie – but it does make a solid low carb selection for guests who may have dietary restrictions. And it not tasting like mashed potatoes doesn’t mean it’s not still darn good, because it is! Let’s get into the details. 

What Ingredients Do I Need?

• Cauliflower – 1½ pounds of cauliflower, or one large head cut into florets

• Chicken Broth or Water – this will be used for boiling the cauliflower until it’s tender
• Garlic – I like to crush, and then mince the garlic to extract the most flavor
• Parmesan Cheese – freshly grated parmesan cheese to stir into the cauliflower 
• Sour Cream
• Butter –  unsalted
• Chives – for topping
• Salt
• Pepper

Do I Need Special Tools?

This recipe does require the use of a blender or food processor. You can use a potato masher to mash the cauliflower. This will result in a thicker, “chunkier” consistency. 

What is the Carb Count for Mashed Cauliflower?

This recipe yields about 6 servings. The net carb count is approximately 6 net grams per serving, making it low-carb and keto-friendly.

Instructions for Making Garlic Parmesan Mashed Cauliflower

• Start by bringing the chicken broth (or water) to a boil.
• Add the cauliflower florets to the boiling broth/water, and cook for 10 minutes, or until fork-tender.
• Meanwhile, in a separate pot add the butter and garlic and allow it to cook over low heat until the butter melts and the garlic begins to slightly cook.
• Once the cauliflower has cooked, drain the liquid and transfer the cauliflower to the blender. Add the sour cream to the blender as well and blend until creamy and smooth
• Add the pureed/blended cauliflower to the pot containing the butter and garlic.
• Stir in the Parmesan cheese, salt, and pepper, ensuring that the ingredients are well-combined.
• Taste for salt, and add as needed.
• Once the mashed cauliflower is creamy, smooth, and heated all the way through, remove from heat and top with chives and additional butter.

Serving Suggestions

• You can top the mashed cauliflower with gravy, as desired
• You can go the “loaded” route and top the mashed cauliflower with bacon, cheddar, etc.
• This recipe makes a great side dish for my blackened chicken tenders (Popeye’s copycat)

Try it out and let me know what you think! When you make it, be sure to snap a pic and tag me on Instagram or Facebook!

Peace,

Adri

Cant make this right now? Pin it to your favorite Pinterest board for later! Connect with me via Pinterest while you’re there!